11.18.2012

F(y')all

Week one of shopping only once complete! We only had to go back to the store once...well okay twice...and the second time was because we also ate out. Last night (Saturday) I decided that I could not live without having a burger - so we went to In-N-Out (yep...) but first we stopped at the store and grabbed a pumpkin beer, NY sharp cheddar cheese and an avocado. Put that all together...yum yum yum!

So...how did the first week of random recipes go?

Chilled soba noodles: AWESOME
Butternut Squash Spinach Salad with Goat cheese and Balsamic: YUM!
Greek Chicken Roulades: Eh...
Spicy Pumpkin Bisque with Butternut Squash: ULTRA AMAZING!
Meatball Stroganoff: I've had better

So, I have already shared the Soba Noodles, I figured I could share the Spicy Pumpkin Bisque which I found in a Wegman's MENU that my mom sent me - with a few tweaks it was AMAZING!!

Spicy Pumpkin Bisque (with Butternut Squash)

Ingredients 
6 Tbsp Butter (divided into 2 Tbsp & 4 Tbsp) 
8 oz of Mirepoix (finely chopped onions, carrots and celery) 
6 cloves of garlic
1 tsp curry powder
1 tsp cayenne pepper (less if you don't like spicy food) 
1 cup brown rice ( I admit I used the pre-cooked stuff...yes..lame I know) 
32 oz Veggie stock
1 can (15 or 29 oz) of pumpkin (depending on the thickness you want) 
1/4 cup white sugar
dash of nutmeg
dash of cinnamon
garlic salt 
lemon pepper
1/3 cup pumpkin seeds

1. Melt 2 Tbsp butter in a medium pot on low with mirepoix. Cook for 15 minutes until veggies have softened. 
2. Once veggies are soft add garlic, curry, cayenne pepper and cook for 2-3 minutes. 
3. Add rice, stock and pumpkin puree. Simmer for 20-25 minutes. 
4. Add remaining 4 Tbsp of butter and sugar. Add nutmeg, cinnamon, lemon pepper and garlic salt to taste. 
5. Add pumpkin seeds


This is our menu this week: 
Monday: On our own
Tuesday: Gnocchi with bacon, pesto, red peppers and asparagus 
Wednesday: Brazilian Curry Chicken with Jasmine rice and snow peas
Thursday: THANKSGIVING! We will be sharing my fennel casserole, Butternut Squash with Candied Ginger and Cilantro, and Greenbeans with pecans
Friday: Spinach salad with goat cheese, butternut squash and balsamic vinaigrette
Saturday: Date, Shallot and Rosemary Chicken with Brussel sprouts
Sunday: NY Steaks, fennel casserole and kale


Sending Love from SoCal

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